Big Bowl's hot-and-sour soup: The recipe.

My soup story in today's Taste features the awesome hot-and-sour soup at Big Bowl (pictured, above, in a photo by my colleague Tom Wallace). The restaurant's founder, Bruce Cost, published a Big Bowl cookbook in 2000. It contains a make-at-home version of the restaurant's hot-and-sour soup. It's not quite the same -- the restaurant nurtures its own pork stock, daily, while this recipe calls for widely available chicken stock. But it's close. Give it a shot.